# Family Dinner Roast with Potatoes

This recipe is for a hearty family dinner featuring a tender pot roast cooked with vegetables and served alongside crispy smashed potatoes.

- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- chuck roast
- mustard
- rub seasoning
- onions
- celery
- carrots
- garlic
- dried herbs
- beef broth
- tomato paste
- water
- 5 potatoes
- oil
- salt
- shredded cheese

## Instructions

1. Coat the chuck roast on all sides with mustard.
2. Season the mustard-coated roast generously with rub seasoning.
3. Place a Dutch oven on the grill over direct heat.
4. Sear the seasoned chuck roast in the Dutch oven.
5. Remove the seared roast from the Dutch oven.
6. Add diced onions, celery, carrots, and garlic to the Dutch oven and sauté.
7. Sprinkle dried herbs and another scoop of seasoning over the vegetables.
8. Return the seared chuck roast to the Dutch oven on top of the vegetables.
9. Pour beef broth into the Dutch oven.
10. Add tomato paste to the Dutch oven.
11. Add water to the Dutch oven.
12. Cover the Dutch oven and continue cooking on the grill.
13. Drizzle oil over the raw potatoes in a bowl.
14. Season the potatoes with salt.
15. Wrap each seasoned potato individually in aluminum foil.
16. Place the foil-wrapped potatoes on the grill grates to cook.
17. Remove the cooked chuck roast from the Dutch oven and place it in an aluminum pan.
18. Pour the liquid and vegetables from the Dutch oven through a strainer into a separate bowl, separating the liquid from the solids.
19. Shred the cooked chuck roast in the aluminum pan.
20. Pour some of the strained liquid back over the shredded roast.
21. Mix the liquid into the shredded roast to keep it moist.
22. Remove the cooked potatoes from the grill.
23. Unwrap the potatoes from the foil and place them on a hot griddle.
24. Score the top of each potato with a knife.
25. Using a potato smasher and parchment paper, smash each potato flat on the griddle.
26. Flip the smashed potatoes to cook the other side until crispy.
27. Place grilled onions on top of the crispy smashed potatoes.
28. Add a generous portion of the shredded pot roast over the onions and potatoes.
29. Drizzle more of the reserved pot roast liquid over the meat and potatoes.
30. Top the dish with a layer of shredded cheese.

## Equipment

- dutch oven
- tongs
- strainer
- aluminum pan
- knife
- potato smasher
- spatula
- grill

## Source

- Original video: https://www.facebook.com/share/r/15vcwtydq2/
- Recipe page: https://www.cliprecipe.com/recipe/6c7e50e4-5bba-4c13-a023-2ada4996430d
- Extracted: 2025-09-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt